Apply the Heat!
Cooking food-especially raw meat, poultry, fish and eggs-to the proper
temperature kills harmful bacteria. Thoroughly cook food as follows*: |
Raw Food
|
Internal Temperature |
|
Ground Products
|
Beef, veal, lamb, pork |
160°F |
Chicken, turkey |
165°F |
|
Beef, Veal, Lamb Roasts & steaks
|
medium-rare |
145°F |
medium |
160°F |
well-done |
170°F |
|
Pork
|
Chops, roast, ribs |
medium |
160°F |
well-done |
170°F |
Ham, fully cooked |
140°F |
Ham, fresh |
160°F |
Sausage, fresh |
160°F |
|
Poultry (Turkey & Chicken)
|
Whole bird |
at least 165°F |
Breast |
at least 165°F |
Legs & thighs |
at least 165°F |
Stuffing (cooked separately) |
165°F |
|
Eggs
|
Fried, poached |
yolk & white are firm |
Casseroles |
165°F |
Leftovers |
165°F |
|
Fish
|
flakes with a fork |
|
*This chart provides guidance for cooking foods
at home. |
|